The hagama is the classic Japanese rice pot: a round, winged body that sits over an open flame and holds its heat. This one is Banko ware from Yokkaichi, made by a pot maker who set out to cook better rice. A weighted inner lid and a thick sawara-cypress outer lid build gentle pressure inside; far-infrared heat from the clay cooks each grain through, so the rice comes up glossy, plump and sweet. Bring to a boil on high, turn low for 7–8 minutes, rest 15 minutes off the heat. Stretch the low-heat stage a little and you get the crisp golden okoge at the bottom. Measure lines inside for 1, 2 and 3 go. Comes with a cedar trivet and a hinoki rice paddle, so it goes straight from stove to table.
Open flame only; not for induction or microwave. Handmade, so glaze, size and weight vary slightly.
Size
Pot ø 22.5 × H 12.5 cm (8.9 × 4.9 in) incl. wings; wooden lid ø 21 × 7 cm; trivet 18 × 18 × 1.4 cm; paddle L 21 cm
Pot with double lid, trivet, rice paddle, recipe card
Care
Gas flame only. Not for induction, microwave or dishwasher
Made in
Yokkaichi, Japan
Ships from Tokyo by EMS, tracked · Import VAT and any duties are collected by your postal service on delivery · 30-day returns
Made in Japan · Ships from Tokyo by EMS, tracked, typically 5–10 days · Import VAT and duties are paid on delivery, not included in the price · 30-day returns Care: Dishwasher: no · Microwave: no · For direct flame only (not induction). Dry fully before storing.
